Ingredients
Pasta and Sauce
- 8 oz pasta shells Use any type of pasta shells.
- 1 lb ground beef Can be substituted with ground turkey or chicken.
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream Can substitute with low-fat or plant-based cream.
- 1 cup shredded cheddar cheese Reserve half for topping.
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Cooking oil
- Olive oil for cooking Use as needed for sautéing.
Method
Preparation
- Cook the pasta shells according to package instructions; drain and set aside.
Cooking
- In a skillet, heat olive oil over medium heat. Add the ground beef and cook until browned. Drain excess fat.
- Stir in the garlic powder, onion powder, salt, and pepper.
- Add the tomato sauce and heavy cream to the skillet with the beef; stir to combine.
- Let the sauce simmer for a few minutes until heated through.
- Stir in the cooked pasta shells and half of the cheddar cheese until everything is well coated.
- Serve hot, topped with remaining cheddar cheese.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 600mgFiber: 2gSugar: 5g
Notes
Serve hot with a sprinkle of chopped parsley. Pairs well with a salad or garlic bread. Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or frozen for 2-3 months.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!